# What You'll Need:
→ Vegetables
01 - 2 large eggplants, sliced lengthwise into 1/2-inch thick slices
02 - 1 tablespoon salt (for sweating eggplant)
→ Breading
03 - 1 cup all-purpose flour
04 - 2 large eggs, beaten
05 - 1 1/2 cups Italian-style breadcrumbs
→ Cheeses
06 - 2 cups ricotta cheese
07 - 2 cups shredded mozzarella cheese
08 - 3/4 cup grated Parmesan cheese
09 - 1/2 cup grated Pecorino Romano cheese (optional)
→ Sauce
10 - 4 cups marinara sauce (homemade or store-bought)
11 - 2 tablespoons olive oil
12 - 3 cloves garlic, minced
13 - 1 small onion, finely chopped
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon dried basil
16 - Salt and pepper, to taste
→ For Assembly
17 - 9 no-boil lasagna noodles (or regular, pre-cooked)
18 - 1/4 cup fresh basil leaves, chopped (for garnish)
# Directions:
01 - Set oven temperature to 400°F (200°C).
02 - Place eggplant slices on a baking sheet and sprinkle both sides with salt. Let them rest for 30 minutes to draw out moisture, then pat dry with paper towels.
03 - Dredge each eggplant slice in all-purpose flour, dip into beaten eggs, then coat evenly with Italian-style breadcrumbs.
04 - Arrange breaded slices on a parchment-lined baking sheet, drizzle with olive oil, and bake at 400°F for 20 minutes, turning halfway through until golden and tender.
05 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté chopped onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute. Stir in marinara sauce, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes.
06 - Combine ricotta cheese with half the Parmesan and all of the Pecorino Romano cheese, if using. Season with salt and pepper to taste.
07 - Lower oven temperature to 375°F (190°C).
08 - In a 9x13-inch baking dish, spread a thin layer of tomato sauce. Lay 3 lasagna noodles on top. Arrange half of the baked eggplant slices over noodles. Spread half of the ricotta mixture and sprinkle with one-third of the shredded mozzarella. Add another layer of sauce. Repeat with remaining noodles, eggplant, ricotta, and mozzarella. Finish with the last noodles topped with remaining sauce, mozzarella, and Parmesan cheese.
09 - Cover the assembled dish with foil and bake at 375°F for 30 minutes.
10 - Remove foil and bake an additional 15 minutes until the top is bubbly and golden brown.
11 - Allow lasagna to rest for 10 to 15 minutes before slicing. Garnish with freshly chopped basil leaves.
